Ramadan made these famous
Most of the dishes in this section turn up all year at street carts and tea stalls, but they reach their peak at iftar. In Ramadan, a Pakistani table at sunset usually has dates, a jug of something cold, a plate of pakoray, samosas, a bowl of fruit chaat and, in many homes, dahi bhallay or chana chaat. Much of this can be made ahead, and our guides explain what to prepare in the morning so the evening isn’t a rush.
Frying that stays crisp
Three things make the difference between crisp and soggy fried snacks. Oil temperature: a drop of batter should rise to the surface within a few seconds, sizzling steadily but not violently. Too cool and the food soaks up oil; too hot and it browns before the inside cooks. Small batches: crowding the karahi drops the temperature. Drain on a rack, not on paper towels, so steam can escape from underneath.
Chaat is about balance
A good chaat tastes sweet, sour, salty and spicy all at once. That comes from layering: something starchy (potatoes, chickpeas, papri, bhallay), something cooling (yogurt), something sour and sweet (imli chutney), something fresh and hot (green chutney, onions, chilies) and a final dusting of . Taste before serving and adjust. Most chaat is improved by one more squeeze of lemon.
Karachi’s street classics
Karachi has its own street food canon. Bun kebab is a lentil and potato patty dipped in egg and fried on a huge tawa, then stuffed into a soft bun with chutney. Gol gappay are eaten standing at the cart, one at a time, as fast as the vendor can fill them. Both are easy to make at home once you have the chutneys ready.